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Impact of whey protein hydrolysates on the formation of 2,5-dimethylpyrazine in baked food products

Gustavo Luis Scalone (UGent) , Angelos Gerasimos Ioannidis (UGent) , Prabin Lamichhane, Frank Devlieghere (UGent) , Norbert De Kimpe (UGent) , Keith Cadwallader and Bruno De Meulenaer (UGent)
(2020) FOOD RESEARCH INTERNATIONAL. 132.
Author
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Abstract
Peptides have been reported to serve as precursors in the generation of alkylpyrazines, key aroma compounds in heated foods. Most previous studies, concerned with the generation of pyrazines via the Maillard reaction, were conducted using model systems of varying complexities. However, the formation of pyrazines in real food systems has received less attention. The aim of this study was to investigate the impact of adding protein hydrolysates as precursors for the generation of alkylpyrazines in baked food products such as bread and cookies. Two whey protein hydrolysates, obtained using either trypsin or proteinase from Aspergillus melleus, were used in the presented study. 2,5-Dimethylpyrazine was produced in both food systems. Therefore, its formation was quantitatively monitored using a stable isotope dilution assay. Additionally, sensory evaluation was performed. Results demonstrated that the addition of the protein hydrolysates were effective in promoting the generation of 2,5-dimethylpyrazine and other aroma compounds in two well-known food products.
Keywords
Food Science, Peptides, Whey protein, Hydrolysates, Maillard reaction, Pyrazines, HS-SPME-GC/MS, GPLC, MAILLARD MODEL SYSTEMS, ROBUSTA COFFEE AROMA, AMINO-ACID, ALKYLPYRAZINE FORMATION, ENZYMATIC HYDROLYSATE, VOLATILE COMPONENTS, PYRAZINE COMPOUNDS, FLAVOR COMPONENTS, POTENT ODORANTS, ASCORBIC-ACID

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MLA
Scalone, Gustavo Luis, et al. “Impact of Whey Protein Hydrolysates on the Formation of 2,5-Dimethylpyrazine in Baked Food Products.” FOOD RESEARCH INTERNATIONAL, vol. 132, 2020, doi:10.1016/j.foodres.2020.109089.
APA
Scalone, G. L., Ioannidis, A. G., Lamichhane, P., Devlieghere, F., De Kimpe, N., Cadwallader, K., & De Meulenaer, B. (2020). Impact of whey protein hydrolysates on the formation of 2,5-dimethylpyrazine in baked food products. FOOD RESEARCH INTERNATIONAL, 132. https://doi.org/10.1016/j.foodres.2020.109089
Chicago author-date
Scalone, Gustavo Luis, Angelos Gerasimos Ioannidis, Prabin Lamichhane, Frank Devlieghere, Norbert De Kimpe, Keith Cadwallader, and Bruno De Meulenaer. 2020. “Impact of Whey Protein Hydrolysates on the Formation of 2,5-Dimethylpyrazine in Baked Food Products.” FOOD RESEARCH INTERNATIONAL 132. https://doi.org/10.1016/j.foodres.2020.109089.
Chicago author-date (all authors)
Scalone, Gustavo Luis, Angelos Gerasimos Ioannidis, Prabin Lamichhane, Frank Devlieghere, Norbert De Kimpe, Keith Cadwallader, and Bruno De Meulenaer. 2020. “Impact of Whey Protein Hydrolysates on the Formation of 2,5-Dimethylpyrazine in Baked Food Products.” FOOD RESEARCH INTERNATIONAL 132. doi:10.1016/j.foodres.2020.109089.
Vancouver
1.
Scalone GL, Ioannidis AG, Lamichhane P, Devlieghere F, De Kimpe N, Cadwallader K, et al. Impact of whey protein hydrolysates on the formation of 2,5-dimethylpyrazine in baked food products. FOOD RESEARCH INTERNATIONAL. 2020;132.
IEEE
[1]
G. L. Scalone et al., “Impact of whey protein hydrolysates on the formation of 2,5-dimethylpyrazine in baked food products,” FOOD RESEARCH INTERNATIONAL, vol. 132, 2020.
@article{8648411,
  abstract     = {{Peptides have been reported to serve as precursors in the generation of alkylpyrazines, key aroma compounds in heated foods. Most previous studies, concerned with the generation of pyrazines via the Maillard reaction, were conducted using model systems of varying complexities. However, the formation of pyrazines in real food systems has received less attention. The aim of this study was to investigate the impact of adding protein hydrolysates as precursors for the generation of alkylpyrazines in baked food products such as bread and cookies. Two whey protein hydrolysates, obtained using either trypsin or proteinase from Aspergillus melleus, were used in the presented study. 2,5-Dimethylpyrazine was produced in both food systems. Therefore, its formation was quantitatively monitored using a stable isotope dilution assay. Additionally, sensory evaluation was performed. Results demonstrated that the addition of the protein hydrolysates were effective in promoting the generation of 2,5-dimethylpyrazine and other aroma compounds in two well-known food products.}},
  articleno    = {{109089}},
  author       = {{Scalone, Gustavo Luis and Ioannidis, Angelos Gerasimos and Lamichhane, Prabin and Devlieghere, Frank and De Kimpe, Norbert and Cadwallader, Keith and De Meulenaer, Bruno}},
  issn         = {{0963-9969}},
  journal      = {{FOOD RESEARCH INTERNATIONAL}},
  keywords     = {{Food Science,Peptides,Whey protein,Hydrolysates,Maillard reaction,Pyrazines,HS-SPME-GC/MS,GPLC,MAILLARD MODEL SYSTEMS,ROBUSTA COFFEE AROMA,AMINO-ACID,ALKYLPYRAZINE FORMATION,ENZYMATIC HYDROLYSATE,VOLATILE COMPONENTS,PYRAZINE COMPOUNDS,FLAVOR COMPONENTS,POTENT ODORANTS,ASCORBIC-ACID}},
  language     = {{eng}},
  pages        = {{10}},
  title        = {{Impact of whey protein hydrolysates on the formation of 2,5-dimethylpyrazine in baked food products}},
  url          = {{http://doi.org/10.1016/j.foodres.2020.109089}},
  volume       = {{132}},
  year         = {{2020}},
}
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